Pumpkin Better Than Sex Cake Recipe
Introduction
Pumpkin Better Than Sex Cake is a moist, indulgent dessert that combines the warm flavors of pumpkin with rich cake, creamy whipped topping, and crunchy toffee bits. This easy-to-make cake is perfect for fall gatherings or any time you want a show-stopping treat.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (not pumpkin pie mix, 15 oz)
- 1 can sweetened condensed milk (fat-free is okay, 14 oz)
- 1 package Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce
Instructions
- Step 1: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Mix until a smooth batter forms, ensuring there are no lumps.
- Step 2: Pour the batter evenly into two greased 9×13-inch baking dishes, or bake one cake and slice it in half horizontally. Bake at 350°F (175°C) for 23-28 minutes, or until a toothpick inserted in the center comes out clean.
- Step 3: Remove the cakes from the oven and let them cool for about 10 minutes.
- Step 4: Using the end of a wooden spoon, poke holes all over the top of both cake layers to allow the sweetened condensed milk to soak in.
- Step 5: Pour half of the sweetened condensed milk over the first cake layer and the remaining half over the second layer, filling the holes and covering the surface.
- Step 6: Refrigerate both cake layers for 30 minutes to let the milk fully absorb.
- Step 7: Place the first chilled cake layer on a serving dish and spread half of the Cool Whip evenly over the top. Carefully add the second cake layer on top and spread the remaining Cool Whip evenly.
- Step 8: Generously sprinkle Heath bits over the top of the final Cool Whip layer.
- Step 9: Drizzle caramel sundae sauce over the top to finish the cake. Adjust the amount based on your desired sweetness.
Tips & Variations
- Use fresh pumpkin puree for a more natural flavor, or canned pumpkin puree for convenience.
- If Heath bits are unavailable, crushed toffee bars or chopped pecans make great crunchy toppings.
- For extra moisture, allow the cake to chill overnight before adding the Cool Whip and toppings.
- Try adding a sprinkle of cinnamon or pumpkin pie spice to the cake batter for a deeper fall flavor.
Storage
Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the Cool Whip topping’s texture. When ready to serve, allow the cake to sit at room temperature for 10-15 minutes for easier slicing. This cake is best enjoyed fresh but can be refrigerated well to retain its moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie mix instead of pumpkin puree?
No, use plain pumpkin puree rather than pumpkin pie mix. Pumpkin pie mix contains added spices and sugar which can alter the flavor and texture of the cake.
Can I make this cake gluten-free?
Yes, substitute the yellow cake mix with a gluten-free yellow cake mix to make this dessert gluten-free while maintaining similar flavor and texture.
PrintPumpkin Better Than Sex Cake Recipe
This Pumpkin Better Than Sex Cake is a rich, moist dessert combining the warm flavors of pumpkin with sweetened condensed milk, topped with fluffy Cool Whip, crunchy Heath bits, and a drizzle of caramel sauce. Perfect for fall or any occasion, it’s easy to prepare with a boxed cake mix and simple layering techniques for a decadent treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 1 box yellow cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz, not pumpkin pie mix)
Layer and Topping
- 1 can sweetened condensed milk (fat-free is okay, 14 oz)
- 1 pkg Cool Whip (8 oz)
- 1/2 bag Heath bits (8 oz bag)
- Caramel sundae sauce (amount to drizzle on top)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix and pumpkin puree. Stir thoroughly until a smooth, lump-free batter forms, ensuring even texture throughout.
- Bake the Cake: Pour the batter evenly into two greased 9×13-inch baking dishes or bake one whole and slice in half horizontally later. Bake in a preheated oven at 350°F (175°C) following the cake mix box instructions, usually 23-28 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the baked cakes from the oven and let them cool for about 10 minutes to firm up slightly before proceeding to the next step.
- Poke Holes in the Cake: Using the end of a wooden spoon, poke holes all over the surface of both cake layers. This step allows the sweetened condensed milk to soak deep into the cake for extra moisture and sweetness.
- Add Sweetened Condensed Milk: Pour half of the sweetened condensed milk evenly over the first cake layer, ensuring the holes fill and the surface is well covered. Repeat with the remaining milk on the second layer.
- Refrigerate the Cake: Place both cake layers in the refrigerator and chill for at least 30 minutes to let the milk absorb fully into the cake layers.
- Assemble the Layers: Once chilled, place the first cake layer on a serving dish. Spread half of the Cool Whip evenly on top. Carefully place the second cake layer over the first, then spread the remaining Cool Whip evenly over the top.
- Top the Cake: Generously sprinkle the Heath bits across the Cool Whip layer to add a crispy, sweet crunch.
- Drizzle with Caramel: Finish by drizzling caramel sundae sauce over the top of the cake to add a rich, gooey sweetness. Adjust amount based on your preference.
Notes
- Use pumpkin puree, not pumpkin pie mix, for proper flavor and texture.
- Grease the baking dishes well to prevent sticking.
- Make sure to poke holes evenly to allow the sweetened condensed milk to soak throughout the cake.
- For an extra decadent touch, you can add chopped nuts or extra caramel sauce between layers.
- Keep the cake refrigerated until serving to maintain freshness and texture.
Keywords: pumpkin cake, better than sex cake, caramel cake, autumn dessert, pumpkin dessert, easy cake recipe
